Vegetarian Creamy Chicken Risotto

Get ready to indulge in the luxurious flavors of Vegetarian Creamy Chicken Risotto, a plant-based twist on a classic comfort dish. This recipe combines velvety Arborio rice simmered to perfection in aromatic vegetable broth and dry white wine, achieving that signature creamy texture without the use of traditional chicken. Featuring golden sautéed plant-based chicken cubes, vibrant green peas, and a touch of plant-based creaminess enhanced with grated Parmesan, this dish is both hearty and satisfying. Fresh parsley adds a pop of color and brightness, elevating the presentation and flavor. Perfect for a cozy weeknight dinner or an elegant meatless entrée, this risotto is a must-try for vegetarians and comfort food lovers alike. Ready in under an hour, it’s your go-to recipe for rich, gourmet flavor without the meat!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1.5 cups arborio rice
• 4 cups vegetable broth
• 0.5 cup dry white wine
• 8 ounces plant-based chicken substitute, cubed
• 1 cup frozen peas
• 0.5 cup heavy cream
• 0.75 cup Parmesan cheese, grated
• 0.25 cup fresh parsley, chopped
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Heat the olive oil in a large saucepan over medium heat.

Step 2

Add the chopped onion and cook until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the arborio rice to the pan and stir for 2 minutes until the rice is well-coated and slightly toasted.

Step 5

Pour in the white wine and cook until the wine has mostly evaporated, stirring frequently.

Step 6

Begin adding the vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding the next ladle.

Step 7

Continue this process for about 18-20 minutes or until the rice is creamy and tender.

Step 8

In a separate pan, sauté the cubed plant-based chicken substitute until golden and heated through, about 5 minutes.

Step 9

Once the rice is cooked, stir in the sautéed plant-based chicken substitute and frozen peas.

Step 10

Add the heavy cream and grated Parmesan cheese, stirring until the cheese has melted and the mixture is creamy.

Step 11

Season the risotto with salt and black pepper to taste.

Step 12

Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(2136.4g)

Amount per serving	% Daily Value*
Calories	2288.2

Total Fat 107.7g	0%
Saturated Fat 43.7g	0%
Polyunsaturated Fat 5.5g
Cholesterol 180mg	0%
Sodium 6621.8mg	0%
Total Carbohydrate 198.4g	0%
Dietary Fiber 32.1g	0%
Total Sugars 32.3g
Protein 106.0g	0%

Vitamin D 0IU	0%
Calcium 1170.2mg	0%
Iron 17.1mg	0%
Potassium 3495.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.3%

Protein: 19.4%

Carbs: 36.3%